Chettinad Chicken Curry
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Indian
Chettinad Chicken Curry
Description
Chettinad Chicken Curry uses a variety of whole spices including dried red chilies, black peppercorns, cumin, coriander seeds, cardamom pods, cinnamon, cloves, poppy seeds, and fennel seeds, which are dry roasted individually and ground into a coarse paste. This spice paste combines with a sauté of ginger, garlic, grated coconut, onions, and diced tomatoes to create a richly flavored base. The boneless chicken thigh pieces are coated in this mixture and cooked in just enough water to meld the ingredients, producing a thick, aromatic curry.
The cooking method involves multiple stages of roasting, grinding, and sautéing, which intensifies the flavors and achieves a balanced spicy and savory profile. The inclusion of fresh curry leaves and bay leaf further adds to the curry's aroma. Simmering the chicken allows it to become tender and absorb the complex spice flavors.
This curry pairs well with steamed rice or Indian flatbreads and can be garnished with cilantro for freshness to complement the robust spicing. It is suitable for main meals where a spicy and aromatic chicken dish is desired.
Ingredients
- 1 kg chicken thigh cut into medium sized pieces, boneless
- 4 tablespoon ghee or oil
- 2 bay leaf
- 2 curry leaves sprigs
- 45 g ginger
- 30 g garlic
- 60 g coconut fresh or dry, grated
- 2 onion diced, large
- 4 tomato diced, medium
- 2 tsp
- 250 g water for cooking
- cilantro to garnish
Whole Spices
- 8 dried red chili whole Kashmiri or another variety
- 2 tsp black peppercorns
- 2 tsp cumin seeds jeera
- 4 tsp coriander seeds
- 10 green cardamom pods elaichi
- 2 cinnamon sticks dalchini
- 8 cloves clove also known as laung
- 2 tbsp poppy seeds khus khus
- 2 tsp fennel seeds saunf
Instructions
- Dry roast the whole spices individually and set them aside to cool before grinding them into a coarse aromatic mix.
- Heat the oil in a heavy bottomed pan, add the ginger and garlic, and sauté till soft and aromatic, followed by the desiccated coconut.
- Remove the spices and grind using a coffee grinder or a small mixer, to form a smooth paste, adding just enough water to form a paste.
- Add some more oil to a heavy bottomed pan and add the bay leaf followed by the curry leaves and sauté for 30 seconds.
- Add the diced onions and sauté till transparent.
- Add the coconut and ginger and garlic paste and mix well.
- Add the diced tomatoes, sprinkling with salt, and sauté for 3 to 4 mins.
- Add the ground spice mix, mixing in well to blend.
- Add the chicken pieces and mix well, ensuring all the pieces are well coated with the roast spice mix.
- Add just enough water to cover the meat and spice mix.
- Cook for another 10 mins on medium heat, adding water if required.
- Garnish with freshly chopped cilantro and serve hot.
Notes
User Reviews
Overall Rating
4.9
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